I brined a brisket for 9 days while we were in Arkansas about a month ago. When we got back home I smoked it for Pastrami sandwiches. Now I am reaping the fruits of my labor. This one is on rye bread with homemade Russian dressing, swiss cheese, Bavarian Sauerkraut, bacon and lettuce. I ate with sliced sweet yellow onions, but they were on the side. My favorite sandwich of all time.
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